A whole lambslowlyroasts on an asado cross, boar steaks are grilled on a repurposed windmill and pig skins are fried until puffy and crisp in a wood burning oven and stove.
The orchards and the vegetable gardens, locally - raised lamb, traditional artichokes a la barigoule, slowlyroasted tomatoes, apricots paired with rosemary honey, sun - gorged strawberries from Carpentras.